Coffee dessert

Method

Beat the softened butter until frothy while adding, a little bit at a time, 200 g of the sugar

Continue to beat and blend in the egg yolks one by one, then add the cold espresso coffee and the cocoa. Finally, very gently, fold the remaining sugar into the whipped cream

Place the amaretti on a plate and sprinkle with rum. Pour the weak coffee, lightly sweetened, into a wide, shallow bowl. Use a high-sided round zuccotto tin, or a large bowl, and sprinkle with rum. Dip the sponge-fingers biscuits, one by one, quickly in the weak sweetened coffee

Gently squeeze out the excess coffee and press them along the inside of the cake pan completely lining it

Add one third of the whipped cream and place the amaretti evenly over it. Cover that layer with another third of the cream and cover with a layer of the coffee-dipped ladyfingers

Place the entire dish in the refrigerator for 15 minutes. Keep the remaining whipped cream cool but not in the refrigerator

Turn the dish upside down onto a serving plate and decorate it with dots of the remaining whipped cream and coffee beans